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Korean-style serving of Seasoned spinach

시금치나물 · Seasoned spinach

Seasoned spinach

시금치나물

What exactly is it?

Spinach is blanched, squeezed and seasoned with oil and salt or soy sauce. Soft leaves and lightly springy stems differ from a raw salad. Sesame aroma makes it a rice side or the green component of bibimbap.

Main ingredients

Blanched spinach, salt or soy sauce, sesame oil, sesame seeds, optional garlic

Ordering and serving

It is already seasoned and needs no extra dressing. Garlic-free ceremonial or temple preparations exist, but recipes vary; ask about ingredients for a specific diet.

Origins and changes

It belongs to sukchae, blanched and seasoned vegetables. Seasonal leaves become a side dish and supply the green element in multicolored namul arrangements.

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Seasoned spinach

시금치나물

Main ingredients
Blanched spinach, salt or soy sauce, sesame oil, sesame seeds, optional garlic
Flavor and character
Spinach is blanched, squeezed and seasoned with oil and salt or soy sauce. Soft leaves and lightly springy stems differ from a raw salad. Sesame aroma makes it a rice side or the green component of bibimbap.
How to eat it
It is already seasoned and needs no extra dressing. Garlic-free ceremonial or temple preparations exist, but recipes vary; ask about ingredients for a specific diet.
Read about this dish →

Seasoned bean sprouts

콩나물무침

Main ingredients
Cooked soybean sprouts, salt or soy sauce, garlic, sesame oil and seeds, optional chili powder
Flavor and character
Cooked soybean sprouts are drained and seasoned. Nutty heads and crisp stems remain distinct, with white and chili-red versions. Compared with mung-bean sprouts, soybean sprouts have larger, firmer heads.
How to eat it
Eat it beside rice or add a portion to bibimbap. If served with a spicy dish, mix your own portion rather than emptying the shared side plate into the pot.
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